Chicken • One Pot

White Chicken Chili

Name: White Chicken Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1.5 lb boneless skinless chicken breasts; 1 tbsp olive oil; 1 large yellow onion, diced; 4 garlic cloves, minced; 2 cans (15 oz each) Great Northern beans, drained and rinsed; 2 cans (4 oz each) diced green chiles; 4 cups low-sodium chicken broth; 2 tsp ground cumin; 1 tsp dried oregano

Creamy chili with shredded chicken, white beans, and green chiles for easy dinners.

Updated: Oct 6, 2026

⏱ 50 mintotal

6servings

380 kcalper serving

Easylevel

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Why you'll like it

Ready in about 50 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
Storage, freezing and reheating covered below.

White Chicken Chili takes about 50 min and serves 6. White chicken chili offers a milder alternative to tomato based red chili, combining tender shredded chicken, creamy white beans, and gentle green chile heat in one pot.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

Pat the chicken dry with paper towels and season lightly with salt and pepper. Heating the oil first matters because a hot pot browns the onion properly. Keep the chicken on a separate plate until cooking so raw juices never touch ready to eat foods.

Step 2

Heat the oil in a Dutch oven over medium heat, then cook the onion for 5 to 6 minutes until soft and lightly golden. Stir in the garlic, cumin, and oregano and cook 1 minute more until fragrant. Toasting the spices briefly deepens their flavor without bitterness.

Step 3

Add the broth, beans, and green chiles, stirring to release any browned bits from the pot bottom. Nestle the chicken breasts into the liquid in a single layer. Bring to a gentle boil over medium-high heat, then lower the heat to maintain a calm simmer.

Step 4

Simmer partially covered for 20 to 25 minutes until the chicken shreds easily and reads 165 degrees Fahrenheit on an instant read thermometer. Turn the pieces once halfway through so both sides cook evenly. Skim any foam from the surface for a cleaner broth.

Step 5

Transfer the chicken to a clean cutting board and shred with two forks into bite size strands. Return the shreds to the pot and simmer 5 minutes more to blend flavors. Mash a few beans against the pot side if a thicker body is wanted.

Step 6

Season with salt and pepper to taste, then ladle into warm bowls. Set out shredded Monterey Jack, sour cream, cilantro, lime wedges, and sliced scallions for topping. Serve with warm tortillas or cornbread, and refrigerate leftovers within 2 hours for safety.

Troubleshooting — fixes, not repeats

If the chili tastes flat, add lime juice and salt in small amounts; acidity wakes up bean based broths quickly.
If the broth is too thin, simmer uncovered 10 minutes or mash one cup of beans and stir them back in.
If the chicken is tough, it likely boiled hard; keep future batches at a gentle simmer and check 165 degrees early.
If using rotisserie chicken, add the shreds during the last 10 minutes only so the meat heats through without drying.

Make it your way

Serving with rice or naan: Serve over cooked white rice to stretch servings, and top with crushed tortilla chips for crunch.
For a creamy version, stir in 4 ounces of softened cream cheese or one half cup of sour cream at the end until smooth.
Swap Great Northern for cannellini or navy beans without other changes.
Add one diced poblano with the onion for deeper chile flavor, or a cup of frozen corn for sweetness.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat on the stove over medium heat, stirring often, until bubbling and 165 degrees Fahrenheit throughout.

Freeze cooled chili without fresh toppings up to 3 months; thaw overnight in the refrigerator and stir well while reheating.

FAQ

Can I make this in a slow cooker?
Yes. Cook the onion mixture on the stove, then combine everything except toppings in the slow cooker. Cook on low 4 to 6 hours until the chicken shreds at 165 degrees Fahrenheit. Shred, return, and rest 15 minutes before serving with toppings.

How spicy is white chicken chili?
Mild by design, with gentle warmth from canned green chiles. For more heat, add one minced jalapeno with the onion or a pinch of cayenne. For less heat, use mild chiles and rinse them. Dairy toppings also calm the spice for sensitive eaters.

Can I freeze white chicken chili?
Yes. Cool quickly, pack in freezer containers with headspace, and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat to a full simmer at 165 degrees Fahrenheit. Stir well because beans settle, and add broth if the chili thickened.